I wish I was better organized sometimes. With some things, I am extremely particular, and keep things orderly. My food magazines are that way. All lined up, in chronological order, each one in its own section of my cookbook shelves. My desk on the other hand is a dusty cluttered mess, though I can tell you where everything is, at any given time.
My blog props are haphazardly relegated to a shelf in the kitchen, and a shelf underneath the cookbooks in the dining room. I have stuff for almost every holiday (except maybe the 4th of July), including Halloween. When I made these Pumpkin-Pecan Cupcakes with Baileys Cream Cheese Frosting, I waffled between shooting the photos with more of a Fall theme, or a Halloween theme. After digging around and coming across these spider cupcake holders my mom sent me, I chose Halloween.
I did forget to grab the plastic skull off my desk–I’d bought it last year with the idea that I’d use it for a Halloween costume. Friends of ours throw one every year, and I’d mistakenly gotten the impression they were doing a Shakespeare theme. My idea was to go as Hamlet, and the skull would be Yorick. But in the end, I went as your basic Halloween hag.
These cupcakes were just a random project. I felt like making pumpkin cupcakes, and I wanted them to have Baileys Cream Cheese Frosting. I found some Espresso Crème Baileys when I went on my liquor-purchasing spree, and debating on using it or just using regular Baileys.
After having a lightbulb-derp moment, I realized that espresso and pumpkin pair just fine in the ever-popular PSLs, and it would also if I used Espresso Crème Baileys with these cupcakes.
I’m making chocolate cupcakes next, and I think this would be the perfect frosting to top them with.
Pumpkin-Pecan Cupcakes with Baileys Cream Cheese Frosting
Halloween or Pumpkin candies, for decoration (optional)
Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners and set aside. In a small mixing bowl, combine the flour, baking powder, pumpkin pie spice, and salt. Set aside.
Cream together the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing until well-combined. Add the can of pumpkin, as well as the vanilla, and mix until well-combined.
Remove 1 Tbsp. of the flour mixture, and toss with the pecans. Set aside. Alternately add the rest of the flour mixture and the milk, beginning and ending with the flour. Mix just until combined. Fold in the pecans.
Using a large ([3-Tbsp. scoop), portion the batter out into the prepared muffin tins. Bake for 22-25 minutes or until a tester inserted in the center of several cupcakes comes out clean. Cool in the pan for 10 minutes, before removing and cooling completely on wire racks.
Once the cupcakes have cooled, make the frosting. Cream together the butter and cream cheese. Add the vanilla, and 4 cups of powdered sugar. Add in half the Baileys, and the remaining powdered sugar. The frosting will be rather thick at this point. Add the remaining Baileys. Whip the frosting on high speed for 1-2 minutes, then decorate the cupcakes as desired. Top with Halloween-themed candies.
Recipe Type: Dessert
Recipe Source: Betty Crocker's The Big Book of Cupcakes